Posted by Karen on November 07, 2001 at 18:50:58:
In Reply to: Chili's Resurant tortilla soup posted by Brenda Arko on November 07, 2001 at 14:20:17:
Luby's Tortilla Soup
3 qt. Chicken Stock
1 1/2 (12 oz.) can Whole peeled Tomatoes
2 3/4 tsp. ground Cumin
1/2 clove garlic, minced
1 Tbsp. Salt
2 1/2 tsp. Ground Pepper
1 1/2 (12 oz.) cream style Corn
3 1/2 C. shredded American Cheese
1/2 C. Cornstarch
1 C. cool Water
1 lb. Ground Beef
1/3 C. chopped Onion
Tortilla Chips
Bring broth to a boil in a large pot. Crush tomatoes by hand and add
with juice to broth. Add cumin, garlic, salt, pepper, corn, and cheese.
Bring to a boil again. Dissolve cornstarch in cup of cool water in
small bowl. Add to boiling soup slowly while stirring constantly. Let
simmer 10 minutes. While soup simmers, sauté ground beer in skillet
with chopped onion. Drain off any grease. Turn soup off, and add
cooked beef mixture. Serve with sour cream, shredded cheddar cheese,
and tortilla chips.
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Ground Round Mexican Chicken Tortilla Soup
1 lb. cubed boneless, skinless chicken breast
2-3 T. butter
1 can of Fiesta nacho cheese soup
1 can of cream of chicken soup
1 soup can of milk
1 can of enchilada sauce (mild)
Crushed tortilla chips
Shredded cheddar cheese
In skillet, melt butter and brown chicken; set aside. Combine soups,
milk and sauce with chicken. Bring to a boil over low heat, stir
constantly as it can burn very quickly. Sprinkle each serving with crushed
tortilla chips and shredded cheddar cheese; serve hot.
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Don Pablo's Tortilla Soup
2 (14 1/2 oz.) cans Chicken Broth
1 C. mild Salsa
1 C. Dried Tomato halves, snipped into thin strips
1 tsp. ground Cumin
1/4 C. chopped Cilantro
2 Tbls. Lime juice
2 C. broken Tortilla chips
1 (7 oz.) can vacuum-packed corn kernels
1 small avocado, peeled, seeded and cut into 1/2 inch dice
1/2 C. shredded Monterey jack cheese
In 2-qt. saucepan, mix broth, salsa, dried tomatoes and cumin. Bring
to a boil, reduce heat and simmer gently, 8 to 10 minutes, until
dried tomatoes are tender. Mix in 2 tablespoons. of the cilantro and the
limejuice. Ladle hot soup into four bowls, dividing equally. Divide
the remaining cilantro, the tortilla chips, corn, avocado and cheese
among four bowls. You can also add a little sour cream to the
individual bowls.
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California Pizza Kitchen's Sedona White Corn Tortilla Soup
3 T. olive oil
1 1/2 small corn tortillas, cut into 1" squares
1 1/2 T. minced garlic
2 T. minced onion
1 1/2 tsp. minced jalapeno pepper
1 lb. white corn kernels (2 c.)
1 1/2 lb. chopped ripe tomatoes
1/3 c. tomato paste
2 1/2 tsp. ground cumin
1 T. Kosher salt
1/8 tsp. ground white pepper
1/2 tsp. chili powder
1 1/2 c. water
1 qt. chicken stock
Garnishes:
24 blue corn tortilla chips
2 c. shredded Cheddar cheese
1/2 c. chopped fresh cilantro
Over medium-high heat, fry tortilla squares in olive oil until they begin to
crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2
minutes, until onion becomes translucent. Add half the corn along with all
other ingredients (except garnishes), reserving other half of corn to be
added at the end. Bring the soup to a low, even boil. Boil for 5 minutes.
Remove soup from heat. Use a hand-held propeller blade processor to process
in batches to the consistency of a course puree. You can also process in
batches in a blender. Return the soup to the burner and add the reserved
corn. Bring the soup to a boil once again being extremely careful to avoid
scorching or burning the soup.
To serve, garnish with blue corn tortilla chips, cilantro and sharp cheddar
cheese.
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